CHANA MASALA (Instant Pot)

Chana Masala served with roasted broccoli and konjac rice and topped with green onion, cilantro, microgreens, and Eaton Hemp hemp hearts.

Chana Masala is a popular Indian dish consisting of chickpeas cooked in a spicy onion and tomato gravy. It is hearty, flavourful, and super satisfying.

My husband’s family is East Indian, so I have been eating — and making — chana masala for decades. In the past, I often used canned chickpeas, but all of that changed once I got my Instant Pot. This recipe can still be made on the stove top with canned or pre-cooked chickpeas, but the Instant Pot makes the cooking and clean up a cinch!

Ingredients for 6 servings:

• 2 cups dried chickpeas

• 2 Tbsp avocado oil

• 2 bay leaves

• 2 cardamom pods

• 1 medium cooking onion, finely chopped

• 2 tsp sea salt

• 2 tsp cumin powder

• 2 tsp coriander powder

• 2 tsp garam masala

• 2 tsp dried mango powder or lemon juice

• 1 tsp turmeric powder

• 1 tsp chili powder

• 2 cloves garlic, minced

• 1 Tbsp minced fresh ginger

• 2 medium to large tomatoes, finely diced, or 1 1/2 cups canned diced tomatoes

• 2 cups water or vegetable or bone broth

• optional for serving: naan bread, basmati rice, konjac rice, cauliflower rice, spiralized or roasted vegetables, toast, chopped fresh cilantro, hemp hearts, microgreens, or toppings of choice

Chana Masala served on toast with dairy-free cream cheese, diced green onion, microgreens, and Eaton Hemp toasted hemp seeds.

Chana Masala served on lime & cilantro rice with roasted Indian-spiced cauliflower, cilantro chutney, fresh cilantro, and Eaton Hemp hemp hearts.

Directions:

1. Soak chickpeas in cold salted water overnight. Rinse, drain, and set aside.

2. Turn on Instant Pot to sauté. Add oil and heat. Sauté bay leaves and cardamom pods for 1 minute.

3. Add onion and spices and cook, stirring frequently, for 6 to 7 minutes until soft and browned.

4. Add garlic and ginger and cook for another 2 minutes.

5. Stir in tomatoes, followed by chickpeas and water.

6. Close the lid and set to pressure cook for 35 minutes, followed by natural pressure release. Open the lid carefully, stir, and discard the bay leaves and cardamom pods.

7. Serve with naan, rice, toast, or spiralized or roasted vegetables and your choice of toppings.

Chana Masala can be stored in an airtight container in the fridge for 5 days or frozen for up to 2 months.

Chana Masala served with whole grain basmati rice, cilantro, Eaton Hemp hemp hearts, kale microgreens, and Asian chili sauce.